This oddment came to me the other afternoon as I was thinking about what to do with some chorizo that was in the freezer. I’ve never had a chorizo burger, or even a burger of mixed ground meats including some chorizo. This particular chorizo was not strongly flavored or strongly spiced – extremely mild in other words.
The idea arose for a “deconstruction” of what in other circumstances might be basic meatloaf ingredients: meat, onion, maybe cheese, tomato sauce and bread. Now, you see these rings molds below? I’ve had them for years. They were once upon a time tuna cans, about 3 ½” in diameter. These days you can still find cans like these where you can remove both ends. Many of the newer cans are molded on one side and hence completely useless for this purpose.
I wanted to pan-fry these doo-dahs and used the molds to keep them intact. I’ll draw you little diagram of the structure I went for. Each pair of brackets shows what a layer was to contain as it went into the mold:
[ ¼” thick slice of onion]
[1/4” thick chorizo patty] ]
[slice cheese ]
[slice of bread/tom.sauce]
[slice cheese ]
[chorizo patty ]
[1/4” slice onion ]
You can see here what it looks like. Of course it had to go into the mold or it would fall apart. Yep, I fried these bad boys right in the molds. Turning them promised to be a challenge, but I figured good, intact onion slices would help anchor everything from the outside.
Now I need a name. Oops, it just came to me.
I coulda been a meatloaf (2 servings)
4 - ¼” slices of onion
4 - ¼” chorizo patties (or a mix of chorizo and ground beef)
4 slices cheese, cut to fit the mold (choose your own cheese)
2 slices day-old bread soaked in tomato sauce
1 tbsp olive oil
2 tbsp butter
salt and pepper
red pepper flakes (optional)
Layer these things in the ring molds in the order shown above. Add a pinch each of salt and pepper just to the bread slices and the onion rings. Scatter a few flakes of red pepper as you go along, if you wish.
In a skillet, heat the oil and butter over medium heat until the butter has melted and the foam has subsided. Slice a spatula underneath each of the molds and transfer them to the skillet. Cook 6-8 minutes on the first side. Turn the molds in the best way you know how. Continue cooking on the second side for 6-8 more minutes. It’s tricky to know when it’s cooked all the way through. I used my temperature probe to check it out. 160 degrees would be adequate I decided. When done, remove the molds from the pan and let the “not” meatloaf rest for 3 or 4 minutes. Carefully slide the molds off and serve.
The idea arose for a “deconstruction” of what in other circumstances might be basic meatloaf ingredients: meat, onion, maybe cheese, tomato sauce and bread. Now, you see these rings molds below? I’ve had them for years. They were once upon a time tuna cans, about 3 ½” in diameter. These days you can still find cans like these where you can remove both ends. Many of the newer cans are molded on one side and hence completely useless for this purpose.
I wanted to pan-fry these doo-dahs and used the molds to keep them intact. I’ll draw you little diagram of the structure I went for. Each pair of brackets shows what a layer was to contain as it went into the mold:[ ¼” thick slice of onion]
[1/4” thick chorizo patty] ]
[slice cheese ]
[slice of bread/tom.sauce]
[slice cheese ]
[chorizo patty ]
[1/4” slice onion ]
You can see here what it looks like. Of course it had to go into the mold or it would fall apart. Yep, I fried these bad boys right in the molds. Turning them promised to be a challenge, but I figured good, intact onion slices would help anchor everything from the outside.
Now I need a name. Oops, it just came to me.
I coulda been a meatloaf (2 servings)
4 - ¼” slices of onion
4 - ¼” chorizo patties (or a mix of chorizo and ground beef)
4 slices cheese, cut to fit the mold (choose your own cheese)
2 slices day-old bread soaked in tomato sauce
1 tbsp olive oil
2 tbsp butter
salt and pepper
red pepper flakes (optional)
Layer these things in the ring molds in the order shown above. Add a pinch each of salt and pepper just to the bread slices and the onion rings. Scatter a few flakes of red pepper as you go along, if you wish.
In a skillet, heat the oil and butter over medium heat until the butter has melted and the foam has subsided. Slice a spatula underneath each of the molds and transfer them to the skillet. Cook 6-8 minutes on the first side. Turn the molds in the best way you know how. Continue cooking on the second side for 6-8 more minutes. It’s tricky to know when it’s cooked all the way through. I used my temperature probe to check it out. 160 degrees would be adequate I decided. When done, remove the molds from the pan and let the “not” meatloaf rest for 3 or 4 minutes. Carefully slide the molds off and serve.
I love the deconstructed meatloaf idea. This looks really good...and with chorizo...mmmmmm! You could do this with just regular ground beef too...sort of an inside out cheeseburger! YUM!
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ReplyDeletePlease ignore the other post. I was under my old username. But love this awesome and, at times, humorous post. And the molds! I want one...
ReplyDeleteHow clever!!! You just never know what will be next in the blogging world. Chorizo is delicious and I wonder how this would be with a pepper or two added to the mix. Off to look at the cans in my cupboard so that I can make "I could been a meatloaf!"
ReplyDeleteThese treasures look very interesting and your humor is appreciated. Re: mincemeat. The green tomato variety can be used wherever you would use the commercial product and that includes pies, cakes, cookies and ice cream. Have a great day. Blessings...Mary
ReplyDeleteWhat a clever recipe! Not to mention it looks beyond delicious.
ReplyDelete